Egg-cellent chocolate pancake stacks

Image credit: Moni Zolczer


  • 40g wholewheat flour
  • 40g oat flour (simply blend Jumbo rolled oats)
  • 2tbsp cacao powder
  • 200ml unsweetened almond milk
  • 1/2 tsp baking powder
  • 1tbsp sugar
  • 1tsp coconut oil, melted


  • Combine the dry ingredients (flour, baking powder, cacao powder and sugar) in a deep, medium-sized bowl, leaving a well in the centre of the bowl.
  • Pour all the wet ingredients (almond milk and melted coconut oil) into the centre of the bowl where you made a well in the dry ingredients.
  • Mix thoroughly until the batter is well-combined, smooth of lumps and fairly thin.
  • Heat a small blob of coconut oil in a non-stick frying pan over a low-medium heat.
  • Pour batter (I use two flat tablespoons but it will differ according to the size of your pan) onto the centre of the pan while swirling the pan’s handle, using a circular movement of your wrist, to cover the base and create a thin pancake.
  • Wait until bubbles appear on the top side of your pancake (approx. after a minute) before flipping over with a spatula.
  • Repeat with the rest of the batter until all your pancakes are cooked.
  • Layer up the pancakes.
  • Top with fun-sized chocolate Easter treats & ENJOY!

Serves 2-3 people.

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